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Steamed Fish Head with Chop Bell Pepper (Simplified Chinese: 剁椒鱼头; Traditional Chinese: 剁椒魚頭; Pinyin: Duo Jiao Yu Tou;). The fish head casserole is one of the most famous and popular dish in Hu’nan cuisine. Its main ingredient is the bighead carp, seasoned with the local special, chop peppers. This dish is easy to cook but very tasty. The fish head casserole is focusing on its spiciness, and taste a bit salty, but the texture of the fish head is tender, and when the spiciness mixes with the fresh taste of fish, the dish is really enjoyable.

Bo Bo Chicken (Simplified Chinese: 钵钵鸡; Traditional Chinese: 缽缽雞; Pinyin: Bō bō jī;). As one of the traditional Sichuan snacks, the Bo Bo Chicken is one dish of Sichuan cuisine. It has a history of hundreds of years since it was widespread in the Qing Dynasty. The bone-free chicken slices are held in a pottery bowl, being mixed with adding with a variety of seasonings, especially hot and spicy one. The Bo Bo Chicken has crisp skin and tender meat, tasting spicy, fresh and fragrant, moderately sweet and salty. A Bo Bo Chicken is especially recommended while you are having milk soup noodles—that is unique in taste and will make you unforgettable! In 1990, Bo Bo Chicken won the High-quality Award of the Renown Folk Snacks in Chengdu, and in 1991, it was named as the High- quality Snack by the Chengdu municipal government.

Suan La Fen (Simplified Chinese: 酸辣粉; Traditional Chinese: 酸辣粉; Pinyin: Suān là fěn;)” Hot and Sour Sweet Potato Noodles (Hot and Sour Noodles) originated in the western region of Sichuan, and is a traditional snack in Sichuan, Chongqing and Guizhou provinces. It is characterized by spicy, hot, delicious, savory and sour. It is oily but not greasy. The main ingredient of Hot and Sour Sweet Potato Noodles is the starch of sweet potatoes and that of peas. After mixing the two starches in proportion, the local people manually make them into noodles by colanders. The Hot and Sour Sweet Potato Noodles sourced from the southwestern folk, the ingredients are the sweet potato noodles hand-made by the local people. It is named for its extraordinarily hot and sour taste.

A specialty of Guangzhou, Shuang Pi Nai or Double Layer Steamed Milk is enjoyed by both young and old. The dish is actually simmered milk with a solid covering made from a mixture of egg white and milk, hence the name Double-Skin Milk.

Cooking materials of Shuang Pi Nai are full fat milk, egg white and white sugar. The making of authentic double-skin milk is very strict. The milk is especially from the water buffalo milk. Pour the fresh milk into the small boiler boil them till boil over. Remove it from the heat and pour it into a rice bowl and leave it cool. After a while the milk surface will form a skin. At this time perforate a hole on the skin by chopstick and gently pour the milk out from the hole into a bowel which contains egg white. Stir the milk and egg white well. After that, pour the mixture back into the rice bowel with precious milk skin. The milk skin will float to the top. Then steam the milk for about ten minutes. The well done double-skin milk is pure white and coagulated like jelly with two skins. If like you can put the lotus.